Ingredients
| Ingredient | Quantity |
|---|---|
| Medium-sized Tongkol fish | 1 basket |
| Green Beans | 100 grams |
| Medium Carrot | 1 |
| Red Shallots | 4 cloves |
| Garlic | 4 cloves |
| Bird’s Eye Chili | 5 pieces |
| Curly Chili | 3 pieces |
| Salt | To taste |
| Sweet Soy Sauce | To taste |
| Pepper | To taste |
| Quail Eggs (optional) | As needed (for garnish) |
Instructions
- Begin by cleaning the Tongkol fish thoroughly, then shred it into bite-sized pieces.
- Slice the green beans diagonally and grate the carrot coarsely, ensuring they are well-prepared for cooking.
- Thinly slice the red shallots, garlic, Bird’s Eye chili, and curly chili to enhance the flavor profile of the dish.
- In a pan, heat a small amount of cooking oil. Once hot, add the shredded Tongkol fish and fry it until it is half-dry, then remove it from the pan and drain any excess oil.
- In the remaining oil, sauté the sliced shallots and garlic until fragrant. Next, add the sliced chilies, allowing them to infuse their flavor.
- Incorporate the green beans and grated carrot into the mixture, followed by the fried Tongkol fish.
- Add just a splash of water—remember, it should be just a little! This helps the carrot and green beans soften slightly.
- Season with salt, sweet soy sauce, and pepper, adjusting to your taste preferences.
- Allow the mixture to cook until the water evaporates and flavors meld together beautifully.
- Finally, serve the dish garnished with quail eggs, if desired. Enjoy the delightful fusion of flavors that this Oseng Tongkol brings to your table!
This vibrant dish not only satisfies the palate but also brings a touch of Indonesian culinary tradition to your meal.